What can be used to make an impregnation for a biscuit. Sugar syrup for biscuit impregnation - recipe

A photo of this sweet will be presented in this article. We will also tell you how to properly use such an impregnation.

Classic version

A sponge cake made with your own hands is delicious in itself. But it can be made much better if desired. To do this, we recommend using the following ingredients:

• drinking water - about 6 large spoons;
• small beet sugar - 4 large spoons.

Cooking process

The classic sugar syrup for biscuit impregnation is quite simple to prepare. To do this, pour water into a small saucepan, and then add sugar. After mixing the components with a spoon, they are put on low heat. In this form, the ingredients are brought to a boil. To prevent them from burning, the mixture is constantly stirred with a tablespoon.

Do not boil the sugar syrup to soak the biscuit. The main thing is that the sugar is completely dissolved. After that, the finished syrup is removed from the heat and cooled to a temperature of 38-40 degrees.

If you want a more aromatic product, you can add various fruit juices, liqueurs, liqueurs and even cognac to it.

Making berry syrup

Now you know how classic sugar syrup is made. How to make a more aromatic sweetness for the biscuit soak? For this we recommend using:

• fresh garden strawberries - about 320 g;
• beet sugar - 50 g;
• drinking water - 300 ml;
• any cognac - at the rate of 1 large spoon per 200 g of ready-made syrup.

How to cook?

Berry sugar syrup for biscuit impregnation turns out to be very aromatic and tasty. To prepare it, squeeze all the juice from fresh strawberries using a sieve and crush. The remaining cake is added to drinking water, where sugar is subsequently added. After mixing all the ingredients, they are placed on a kitchen stove, brought to a boil and cooked for about five minutes.

After the described actions, the syrup is filtered, and then combined with the prepared strawberry juice. In this form, the ingredients are brought to a boil again and boiled for exactly three minutes.

After removing the impregnation from the stove, it is cooled. And only after that cognac is added to the chilled syrup and everything is mixed well.

Cooking coffee syrup

Coffee sugar syrup for biscuit impregnation is especially aromatic. It can process not only milk but also chocolate cake. For this we need:

• any cognac - 1 large spoon;
• natural ground coffee - 2 dessert spoons;
• drinking water - about 200 ml;
• fine sugar - 2 large spoons.

Cooking method

Before making such a syrup, you need to prepare a coffee infusion. To do this, pour natural ground coffee with boiling water, put it on a small fire and wait for it to boil. Then the container with the coffee drink is removed from the stove, closed and allowed to brew for ¼ hour.

Over time, the aromatic mixture is filtered. Then sugar is added to it and put back on the stove. After bringing the ingredients to a boil, they are removed and completely cooled. At the very end, cognac is added to the coffee syrup and mixed thoroughly.

Delam syrup with liqueur

How to make sugary sugar syrup for biscuit soak? We will consider the recipe for such a mixture right now. To implement it, we need:

Cooking process

To make a very sweet syrup for soaking homemade biscuit, all of the above ingredients are combined in a small bowl, and then put on fire and boiled until the granulated sugar is completely dissolved.

By reducing the heat to a minimum, the resulting mixture is slowly boiled down until the volume is reduced by exactly half. After that, the sugar syrup is removed from the stove and cooled slightly. The biscuit should be impregnated with such sweetness while still warm.

Orange sugar syrup for biscuit impregnation: a recipe with a photo step by step

Making such a sweetness yourself is not very difficult. The main thing is to adhere to all recipe requirements.

So what components do we need to make sugar syrup for soaking biscuit without alcohol at home? Experienced pastry chefs recommend preparing the following foods:

• small beet sugar - about ¼ cup;
• natural orange juice (preferably freshly squeezed) - ½ cup;
• orange peel - from one medium fruit.

Step by step cooking

Before boiling the sugar syrup to soak the homemade biscuit, carefully separate it from the fruit and then chop it very finely.

Placing the peel in a deep saucepan, add freshly squeezed and sugar to it. After mixing the components, they are put on a slow fire and wait until the sugar is completely dissolved.

Reducing the heat to a minimum, the aromatic syrup is boiled for another 10 minutes. In this case, the impregnation for the biscuit should be reduced in volume by exactly half. After the described actions, it is filtered through a fine sieve and all the cakes are soaked.

How to properly soak a biscuit with homemade syrup?

Above, we have presented several options for how you can make sugar syrup at home. However, this is not enough for you to get a delicious and most tender cake. Therefore, we decided to tell you about how to properly soak biscuits with ready-made syrups.

First of all, it is necessary to determine what kind of cakes we have. In other words, you should identify dryish or In the first case, you will need a lot of self-prepared syrup. If your cakes are moist and greasy, then the impregnation can be used in a minimum amount.

Sugar syrup is sprayed fairly well and evenly over the surface of the biscuit with a conventional spray bottle. However, it should be filled with a still warm impregnation, otherwise it will not pass through the tube.

In the event that the spray bottle is not at hand, then the homemade cake can be soaked with a usually dessert spoon. Scoop it sugar syrup in small quantities. In this case, it is necessary to ensure that the impregnation is evenly distributed over the biscuit. Otherwise, in one place the cake will remain dry, and in another it will simply flow.

If the use of a small spoon seems inconvenient for you, then you can carry out such a confectionery procedure using an ordinary culinary brush.

As soon as the biscuit is completely saturated with granulated sugar, as well as covered with cream and decorated with various confectionery powders, the finished cake is put into the refrigerator for 5-6 hours, or even better for the whole night. In the morning the cakes will soften well, become tender and very tasty.

Let's sum up

What kind of syrup to soak a homemade biscuit is a matter of taste for everyone. Many chefs prefer to use the classic version. But to give the cake a special taste and aroma, we recommend using more original recipes. To do this, you can add cherry, chocolate or chocolate to the main sugar impregnation.Also, for the same purpose, various tinctures, juices, cognac, etc. are ideal. By the way, alcoholic beverages must be added only to the ready-made and cooled syrup. Otherwise, under the influence of high temperatures, all their aroma will simply evaporate.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

In the manufacture of any confectionery, there are subtleties. For a sponge cake, liquid is extremely important, soaking and saturating the cakes. Various impregnations are used for biscuit, thanks to which each cake gets a special taste.

Water and sugar syrup

Sugar syrup for biscuit impregnation is extremely easy to prepare. It goes perfectly with any berries, fruits and creams. Lemon juice or berry jam is added to add a slight sourness.

Ingredients:

• sugar - 8 tbsp. spoons;
• water - 13 tbsp. spoons;
• lemon juice - 2 tsp.

Cooking method:

1. Combine sugar and water in a small saucepan, stir, put on fire.
2. Add lemon juice, cook until boiling.
3. When the water boils, make sure that the sugar is completely dissolved, turn it off.
4. Let cool slightly. The amount obtained is enough to soak 2 cakes.

Milk syrup

To obtain milk syrup, milk, sugar and vanilla are boiled together, obtaining a fragrant milk impregnation for the biscuit. Condensed milk is often replaced with condensed milk for a richer creamy taste. Vanilla powder can be substituted with rum essence, which is good for tropical fruit cakes.

Ingredients:

• water - 250 ml;
• condensed milk - 200 g;
• rum essence - 2-3 drops.

Cooking method:

1. Dissolve condensed milk in water, bring to a boil.
2. When it boils, turn it off, add the essence, cool slightly.

Coffee impregnation

An excellent option is a coffee soak for a biscuit cake. It is prepared on the basis of instant or brewed coffee. The second option is preferable, since natural coffee gives products a more pronounced and sophisticated flavor. Cognac or cognac alcohol is added at will.

Ingredients:

• coffee - 2 tsp;
• water - 1.5 cups;
• cognac - 40 ml;
• sugar - 120 g

Cooking method:

1. Brew coffee with half a glass of boiling water.
2. Stir sugar in the remaining water, boil.
3. Strain the coffee solution, mix with syrup and cognac.

Recipe with cognac or rum

Alcohol is sometimes used as an impregnation for the cakes: rum or brandy. Rum is added to milk or sugar syrup, with cognac there are more variations. You can, for example, prepare a mixture of cognac with cherry juice.

Ingredients:

• cherry juice - 200 ml;
• sugar - 70 g;
• cognac - 50 ml.

Cooking method:

1. Stir sugar in cherry juice until completely dissolved.
2. Pour in alcohol, stir, no need to cook.

Impregnation for chocolate biscuit

Chocolate sponge cake harmonizes well with caramel impregnation. To make it, instead of ordinary condensed milk, you need boiled milk, it provides a caramel note. During the cooking process, the main thing is constant stirring, in order to avoid burning.

The biscuit impregnation is used to to make delicious, fluffy, but dryish and not too sweet biscuit cake more refined. Cakes, pastries, rolls are made from the soaked biscuit.

Classic impregnation is made from water and sugar... Fruit juices, coffee, cognac, liqueurs, dessert wines, vanillin, essences and other flavors are added to the cooled syrup to add taste and aroma. To get a moderately soaked cake, it is necessary to observe the proportions in the preparation of syrup, in the amount of impregnation, to know the secrets and subtleties. Too thin syrup will wet the biscuit, make it viscous, thick impregnation makes the finished dish cloying. The amount of impregnation depends on the thickness of the biscuit, the amount of cakes, the cream with which the cake is sandwiched.

In this post, we will tell you how to prepare a biscuit impregnation according to all the rules. You will learn how to choose the right ingredients for the syrup to highlight the merits of the finished product, how to avoid mistakes or correct imperfections if something goes wrong.

Photo of a simple impregnation for a biscuit made of sugar and water

The simplest biscuit impregnation is made from water and sugar. It makes the cakes juicy, sweeter, and tender. Based on this impregnation, you can experiment endlessly with tastes. It should be borne in mind that aromatic substances are added to the chilled syrup so that the aroma does not disappear.

Ingredients for the recipe:

• water 6 tbsp. spoons
• sugar 4 tbsp. spoons
• vanilla sugar ½ tsp

Cooking method:

1. To boil the syrup, you need to combine sugar and water in a ladle or small saucepan. Bring liquid to a boil with continuous stirring.
2. As soon as the syrup boils, skim off the foam. Remove from heat immediately so that the liquid does not evaporate and the syrup does not turn into caramel.
3. Cool the syrup to 36 ° C, add vanilla sugar, stir. This biscuit impregnation syrup can be combined with any cakes - chocolate, coffee, citrus, fruit. You can also use any cream.

Photo of berry impregnation for biscuit with cognac

The easiest way to make a fruit cake at home iswhere jam, jam, fresh berries and fruits are used as a cream. How to soak a biscuit cake? The product will be juicier if the cakes are soaked in syrup beforehand. For such cases, berry or fruit impregnation is used with the addition of alcoholic beverages, fruit juices, syrups. To make a syrup for soaking a biscuit at home, we need

Ingredients for the recipe:

• blackcurrant jam syrup ½ cup
• sugar 2 tbsp. spoons
• water 250 ml.
• cognac 2 tbsp. spoons

Method of preparing impregnation for biscuit with cognac:

1. Combine jam syrup with water and sugar. Place the mixture on low heat. Bring to a boil, cook, stirring occasionally, until the sugar dissolves.
2. Remove from heat. Cool to body temperature (≈ 37 ° C)... Add cognac.
3. If you are making a cake for children, exclude alcohol. Add fruit liqueur instead of cognac. For citrus cakes, use orange juice instead of jam.

Photo of coffee impregnation for biscuit without alcohol

A coffee soak is ideal for a buttercream chocolate cake. A milk base is more suitable for this syrup, although it can be done with water. Preparing coffee impregnation with milk without alcohol. Cognac, liquor or vodka added at will, they give the product aroma and piquant bitterness.

Ingredients for the recipe:

• milk ½ cup
• 1/2 cup water
• natural ground coffee 2 tbsp. spoons
• sugar 1 cup

Cooking method:

1. Ground coffee fill in ½ glasses of boiling water or brew coffee. Let the liquid sit and cool. Strain.
2. Mix milk with sugar. While stirring continuously, bring the mixture to a boil. Add strained coffee.
3. Stir well and refrigerate. If using alcohol or other flavors, add them to the chilled soak.

Photo of caramel impregnation for condensed milk biscuit

The biscuit will acquire a delicate creamy taste if you prepare a milk soak. For its preparation, you can use whole milk, condensed milk, including boiled, melted ice cream. Boiled condensed milk gives the finished product a caramel flavor. Sponge cake with such an impregnation is good on its own and in combination with butter or sour cream.

Ingredients for the recipe:

• boiled condensed milk 3 tbsp. spoons
• sour cream 100 g.
• milk 100 ml.

Cooking method:

1. Bring milk to a boil. Mix with boiled condensed milk and sour cream. Mix thoroughly.
2. Put the sponge cake in a mold slightly wider in diameter than the cake itself. Pierce the crust with a fork or knife in several places for better syrup penetration. Pour in hot syrup.
3. Leave to insist for 5 hoursbetter at night.

Tips for making biscuit soak

The biscuit impregnation imparts a noble taste to a simple biscuit dough. Using various flavors, syrups, alcoholic beverages, you can achieve the most original combinations that will become the highlight of homemade baked goods. Use tips on how to prepare a biscuit impregnation from experienced chefs. With their help, it is easy to calculate proportions, determine the amount of syrup, correct shortcomings:

• Classic proportions for 1: 2 impregnation, you need to take 2 parts of water for 1 part of sugar.
• For those who love wet biscuits, but does not like sweets, we recommend preparing the impregnation in a 1: 3 ratio. The syrup will be less sweet. To make it viscous, you need to add starch at the rate of 1 teaspoon per 1 liter of syrup.
• Instead of water or milk use melted ice cream, which can also be mixed with alcohol, ready-made fruit and berry syrups.
• In summer, the impregnation is prepared with a lot of sugar. (1:1) ... Sugar acts as a preservative, the dish stays fresh longer.
• As an impregnation, you can use canned fruit syrup... Especially delicious syrup of peaches, apricots, pineapples.
• For a delicious fruit soak, use orange, cherry, multivitamin fruit juice instead of water.
• Use white dessert wines and liqueurs to saturate light biscuits. Red wine can give the biscuit a bluish color, and cognac can give a dirty hue. Brown cognac and liqueurs are suitable for soaking coffee and chocolate biscuits.
• Spread the impregnation over the cake brush or spray. If there is neither one nor the other, use a plastic bottle with a cap, in which pre-punch holes.
• A cake consisting of several biscuit cakes must be impregnated unevenly: the lower one is the least, the middle one is slightly larger, the upper one is good.
• If you overdid it with impregnation and the cake is too wet, put it on a clean towel, diaper, sheet. The fabric will absorb excess liquid.

If you decide to indulge yourself with a homemade cake, the biscuit impregnation plays a decisive role. Thanks to her, homemade cakes will become tender, aromatic, and original. Baking a biscuit according to one recipe, but changing the impregnation, you will always get a new dessert.

In order not to spoil the cake, you must follow the recommendations exactly. For a biscuit that weighs 900 g, you will need about 580 g of syrup.

Ingredients:

• granulated sugar - 12 tbsp. spoons;
• warm water - 18 tbsp. spoons.

Preparation:

1. You must use a container that has a thick bottom. It should be doused with cold water.
2. Pour in water, add sugar. Set the fire to minimum. Stir the syrup constantly; for convenience, you can use a silicone spatula.
3. When the last crystal of sugar is dissolved, boil, skimming off the foam that will appear.
4. Remove from heat.
5. Cool down.

Coffee Soak Recipe

This impregnation is a good option for nut cakes or with chocolate cream.

Ingredients:

• sugar - 55 g;
• rum - 1 tsp;
• coffee - 11 g;
• water - 250 ml of boiling water.

Preparation:

1. Pour boiling water into a cup, add coffee, stir.
2. Add granulated sugar.
3. Cool slightly.
4. To make the biscuit a special aroma, pour in rum. Mix.

For chocolate biscuit

The impregnation for chocolate biscuit with cherries will make the treat unforgettable. The cake becomes soft, delicate with a multifaceted and bright taste.

Ingredients:

• cherry juice - 3 tbsp. spoons;
• sugar - 12 tbsp. spoons;
• water - 18 tbsp. spoons.

Preparation:

1. Pour sugar into the prepared stewpan, pour water over it.
2. Now it is necessary not to leave the stove and stir constantly. Cook over low heat.
3. Wait until it boils.
4. Remove from stove.
5. Cool down.
6. Pour in cherry juice, mix.

If you pour the juice into hot syrup, the cherry aroma will disappear and the impregnation will lose its enchanting smell and taste.

With cognac

If you want to bring pleasant impressions to the gourmet and connoisseur of good alcoholic drinks, prepare a cake with a subtle smack and exquisite aroma of cognac. Cognac impregnation is good in combination with oil-based cream.

Ingredients:

• sugar - 150 g;
• cognac - 75 ml (can be replaced with dessert wine);
• water - 220 ml.

Preparation:

1. Put granulated sugar in a saucepan, add water.
2. Put on minimum heat, gradually bring to a boil.
3. Cool down.
4. Pour in alcoholic beverage. Mix everything.

Creamy impregnation

An impregnation that will give the biscuit a fantastic aroma and amazing taste.

Ingredients:

• condensed milk - 1.5 cups;
• fat cream - 250 ml;
• vanilla sugar;
• milk - 370 g.

Preparation:

1. Pour the rate of milk and cream into a saucepan.
2. Place the condensed milk, stir.
3. Boil the composition.
4. Add vanilla sugar.
5. For lovers of wet cakes, soak the biscuit immediately.
6. If you want a damp result, cool the impregnation first.

How to make from sour cream?

So that the delicacy does not come out dry, you should soak the biscuit. The best way to get tender and juicy homemade cakes is to prepare an impregnation based on sour cream.

Ingredients:

• sugar - 150 g;
• vanilla sugar - 30 g;
• sour cream - 970 ml.

Preparation:

1. Place granulated sugar in a container.
2. Pour sour cream over, stir.
3. Sprinkle with vanilla sugar.
4. Put in the refrigerator for half an hour.
5. Take out, beat with a whisk until the sugar crystals are completely dissolved.

Caramel syrup

You can soak the most delicate biscuits with this amazing syrup, pour over ice cream, add to cocktails. Of course, you can buy this sweet in the store, but the homemade syrup will turn out to be natural and will be much tastier.

Ingredients:

• sugar - 820 g;
• vanilla - 4 g;
• water - 1.25 liters.

Preparation:

1. Prepare a dry saucepan.
2. Pour sugar (620 g) into it, put on the burner.
3. Gradually warm up the granulated sugar. From exposure to temperature, it will melt, and then it will acquire a beautiful brown tint.
4. Pour in water. This process should be taken very carefully. Pour in a small stream, protecting the exposed parts of the body. When hot sugar and water interact, liquid may spray out.
5. Mix.
6. Pour the rest of granulated sugar, sprinkle with vanilla.
7. Boil. The sugar should completely dissolve, then the mass will thicken.
8. Remove from stove.
9. Strain through a sieve.
10. Cool down.
11. Pour the mass into a prepared container.
12. Put in the refrigerator.

1. To get the perfect soak and not spoil your baked goods, follow the recommendations.
2. It is recommended to cool the composition to medium temperature before use.
3. You cannot add flavors to the hot impregnation, otherwise they will simply evaporate.
4. It is better to withstand the impregnation before using it for a day.
5. If the weather is hot, the amount of sugar should be increased. For the winter season, follow the recipe recommendations.
6. Saturate the bottommost cake less than the rest of the layers. Use the main part of the impregnation on the top cake.
7. If a vanilla biscuit is prepared, then it requires less impregnation than a regular one.
8. A soufflé-filled cake requires more soaking, so prepare more syrup in advance.
9. A delicacy with cottage cheese and cream will need less syrup.
10. It is easier to distribute the impregnation with a spray gun. If the household does not have such a device, you can use a brush, the wider, the more convenient.
11. After impregnation, baked goods should be kept in a cool place for several hours.

Sponge cake is perhaps the most common base for making various cakes. Taking it as a basis, you can experiment freely with creams. And every time something new will come out. But the biscuit itself turns out to be quite dry. And so that as a result the cake does not turn out like that, various impregnations are very often used. The recipes for their preparation are waiting for you below.

Impregnation recipe for sponge cake

Ingredients:

• sugar - 125 g;
• liquor - 130 ml;
• cognac - 20 ml;
• water - 200 ml.

Preparation

Pour sugar into the container, fill it with water. And we heat, stirring, so that the sugar dissolves. Then we cool the resulting syrup, pour in brandy, liqueur and mix.

Honey impregnation for sponge cake

Ingredients:

• natural honey - 200 g;
• lemon juice - 2 tbsp. spoons.

Preparation

Pour honey into a saucepan and, stirring constantly, bring it almost to a boil. After that, pour in the lemon juice, mix. Immediately, while the impregnation is still warm, we apply it to the cakes.

Impregnation with condensed milk for a biscuit cake

Ingredients:

• butter 73% fat - 90 g;
• condensed milk - 120 g;
• cocoa - 20 g.

Preparation

We will prepare the impregnation in a water bath. Pour water into a large saucepan. We put it on fire, put a smaller saucepan inside, in which we will prepare our impregnation. Put butter, condensed milk and cocoa powder in it. To make the butter melt faster, it is better to cut it into pieces. Mix everything thoroughly, heat well, but do not bring to a boil. Pour the biscuit cakes with hot impregnation.

How to make a coffee soak for a biscuit cake?

Ingredients:

• sugar - 1 glass;
• water - 1 glass;
• cognac - 1 tbsp. bed;
• instant coffee - 20 g.

Preparation

Pour about half of the water into the sugar, put on the fire and, stirring, bring until the sugar dissolves. Bring the remaining water to a boil, add coffee and mix thoroughly. Pour sugar syrup, cognac into it and proceed to the impregnation of biscuit cakes.

Cherry impregnation for sponge cake

Ingredients:

• cherry juice - 1/3 cup;
• cognac - 4 tbsp. spoons;
• water - 1/3 cup;
• sugar - 50 g.

Preparation

We heat the water, add sugar to it and stir until it is completely dissolved. Add cherry juice, cognac, mix again and that's it, you can soak the cake.

Recipe for currant impregnation for a biscuit cake

Ingredients:

• water - 1 glass;
• currant syrup - 0.5 cups;
• sugar - 50 g.

Preparation

Bring water to a boil, add sugar, stir until dissolved, pour in currant syrup. Stir again.

Impregnation for sponge cake with jam and vodka

Ingredients:

• cranberry vodka "Finland" - 50 ml;
• cold boiled water - 250 ml;
• pear jam - 2 tbsp. spoons.

Preparation

For impregnation, combine all the ingredients, mix thoroughly and pour over our cake.

Pineapple impregnation for sponge cake

Ingredients:

• pineapple syrup - 200 ml;
• water - 50 ml;
• lemon juice - 1 tbsp. the spoon;
• cognac - 1 tsp.

Preparation

Pour water into pineapple syrup (you can take it from under canned pineapples), add lemon juice, cognac. We put the mass on fire. We warm it up, but do not boil it, and then immediately pour it over the cakes.

How to make a dairy soak for a sponge cake?

Ingredients:

• milk - 3 glasses;
• sugar - 1 glass.

Preparation

Pour milk into a saucepan, add sugar. Bring the mass to a boil. When the sugar dissolves, turn off the fire. Cool the impregnation slightly and pour the cakes with it.

How to make an orange soak for a sponge cake?